Broccoli and kale soup with Stilton toast
User Reviews
0.0
0 reviews
Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
45 mins
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Servings
4 servings
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Course
Soup
Broccoli and kale soup with Stilton toast
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 2 tbsp rapeseed canola oil
- 1 onion finely chopped
- 1 large leek finely chopped
- 1 medium potato peeled and diced
- 1 litre | 4 cups hot vegetable stock
- 350 g | 10 1/2oz broccoli roughly chopped
- 150 | 5.3oz cavolo nero or kale ribs removed, roughly chopped
- freshly ground black pepper to season
- fresh cress to garnish optional
- For the toast
- 200 g | 7oz Stilton or other blue cheese crumbled
- 4 lices sourdough bread
- 2 tbsp olive oil
- freshly ground black pepper
Instructions
- Heat the oil in a large pot and then add the onions. Cook on a medium-low heat until soft, about 7 minutes.
- Add the leek, potato and cook for 5 minutes.
- Pour in the stock and add the broccoli. Bring to a rolling simmer and cook for 10-15 minutes until all the vegetables are fork tender.
- Add the cavolo and cook for a further 5 minutes with the lid on.
- Transfer to a blender and blitz until smooth. Season with a little black pepper. Don't worry if the soup is a bit bland as the Stilton toast is quite salty and will make up for it.
- Mix the cheese with the olive oil and spread over the bread slices. Place on a roasting tray with a grill rack and put under a hot grill (broiler) until the cheese melts. Keep an eye on the toast as the cheese can go from melty to burned quite quickly. Top the toast with a little fresh cress.
- Serve the soup with a piece of toast on the side for dipping.
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